The Secret to The Best Risotto: How to Make Proper Homemade Stocks
Ask any Italian chef the secret to a memorable risotto, and they will tell you that the magic happens long before the rice hits the pan. Indeed, the chefs at Carluccio's know that it all begins with the stock (il brodo).
While high-quality stock cubes or ready-made liquid stocks from the shop are perfectly fine for quick weeknight suppers, taking the time to make your own stock at home transforms a good dish into an extraordinary one. Not only does homemade stock yield superior depth of flavour, but it is also one of the finest traditions of zero-waste Italian kitchen economy (cucina povera), turning everyday kitchen scraps into liquid gold.
Why Stock Matters for Risotto
Risotto is unique because the rice absorbs its flavour gradually over 18 to 20 minutes of steady simmering. As the grains swell, they soak up whatever liquid you feed them.
To achieve the best results, you need a rice designed to absorb liquid while maintaining a perfect al dente core. Our Carnaroli Risotto Rice — often dubbed the "King of Italian Rice" — has a high starch content that creates a luxurious, creamy texture (all'onda) when cooked with a hot, flavourful stock.
How to Make Rich Homemade Chicken Stock (Brodo di Pollo)
A classic chicken stock brings a comforting, savoury richness to poultry, mushroom, or vegetable risottos.
Zero-Waste Kitchen Tip
Save bones, carcasses, wing tips, and raw vegetable trim (onion ends, carrot peels, celery leaves) in a freezer bag until you have enough to fill a large pot.
Ingredients
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1 leftover chicken carcass or ~1kg mixed chicken bones
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1 large onion, halved (skin on for a golden hue)
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2 carrots, roughly chopped
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2 celery stalks, roughly chopped
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1 head of garlic, halved horizontally
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A few sprigs of fresh thyme and flat-leaf parsley
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1 bay leaf and 6 black peppercorns
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2.5 litres cold water
The Method
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Roast for Richness: For a dark, deeply flavoured stock (brodo scuro), roast the chicken bones and halved onions in a hot oven at 200°C for 25–30 minutes until deeply golden brown before adding them to your stockpot. Alternatively, sear them in the pot with a splash of olive oil.
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Simmer Gently: Cover the roasted bones and vegetables with cold water. Bring to a bare simmer over medium heat. Skim off any foam that rises to the surface during the first 15 minutes.
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Patience: Reduce the heat to low, add the herbs and peppercorns, and let it simmer gently uncovered for 2 to 3 hours.
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Strain: Strain through a fine-mesh sieve, discarding the solids. Allow to cool before skimming off any excess oil from the top.
How to Make Umami-Rich Vegetable Stock (Brodo Vegetale)
Vegetable stock can sometimes feel thin compared to meat-based broths, but with a few simple tricks, you can infuse it with incredible depth and umami — the savoury fifth taste that gives dishes a satisfying, mouthwatering finish.
The Secret Umami Boosters
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Dried Porcini Mushrooms: A small handful of dried porcini mushrooms rehydrated in warm water adds an earthy, deeply savoury dimension that mimics meatiness.
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Yeast Extract or Parmigiano Rind: Adding a teaspoon of yeast extract or a saved rind of Parmigiano-Reggiano into the pot as it simmers releases natural glutamates into the broth.
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Tomato Purée: A tablespoon of tomato paste caramelized with the vegetables adds sweetness and colour.
Ingredients
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2 onions, chopped
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3 carrots, chopped
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3 celery stalks with leaves, chopped
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1 leek, washed and sliced
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A handful of dried porcini mushrooms
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1 tsp yeast extract (or 1 Parmigiano-Reggiano rind)
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1 tbsp olive oil
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Fresh parsley sprigs, bay leaf, and peppercorns
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2 litres cold water
The Method
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Sauté First: Heat the olive oil in a large pot. Add the onions, carrots, celery, and leek. Cook over medium heat for 8–10 minutes until softened and lightly caramelised.
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Combine and Simmer: Stir in the tomato paste, dried porcini (with their soaking liquid), yeast extract or parmesan rind, herbs, and cold water.
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Simmer: Bring to a simmer and cook gently for 45 minutes to 1 hour. Unlike meat stocks, vegetable stocks do not benefit from long boiling times, as prolonged cooking can make the flavours bitter.
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Strain: Strain through a sieve, pressing gently on the vegetables to extract all the aromatic liquid.
Chef's Tip for Cooking Risotto
When adding your homemade stock to your Carnaroli Risotto Rice, always keep the stock hot and barely simmering in a separate pan alongside your risotto pot. Adding cold stock cools the pan down, interrupting the cooking process and preventing the rice from releasing its natural starches evenly.
Ladle the warm stock gradually, allowing the rice to absorb each addition before adding the next, and enjoy the rich, homemade difference in every bite!
Check out a few risotto recipes via the links below:
Risotto Milanese
